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Baked Lollipops: Pie Pops

Pie Pops! A Super easy DIY. Get creative with these lil cute babies and decorate galore! Try different pie fillings and different cutout shapes! 

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Catering Miracles: Mini Hamburger Cupcakes

Everybody likes cupcakes that look like something else. And everybody likes food that looks like other food. This mini hamburger cupcakes recipe accomplishes both feats simultaneously - I mean, just look at them. They're adorable.

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Sweet Heart Cut-Out Cupcakes

Indulge your hearts in this chocolate piece of delicious art and let the happiness sink in. Happy baking! <3  

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The Best Ever Strawberry Shortcake Trifle

Strawberry Shortcake Trifle

Yield: Serves 6

Cook Time: 10 MINUTES

Prep Time: 25 MINUTES

Chill: 1 HOURS

Cost Per Serving:$1.59

Ingredients

2 cups whole milk

1/4 teaspoon salt

1/2 cup sugar

1/4 cup cornstarch

2 large eggs

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 loaf pound cake, cut into 16 slices

1/2 cup strawberry jam

2 cups thinly sliced strawberries

2 tablespoons triple sec (or orange juice)

Preparation

1. In a pan, combine milk and salt. Warm over medium heat until milk is just below a simmer. In a bowl, whisk together sugar, cornstarch and eggs until smooth.

2. Whisking constantly, slowly pour 1/3 of milk into sugar mixture. Whisk mixture back into pan with remaining milk; return pan to medium heat. Cook, whisking constantly, until mixture begins to thicken, about 5 minutes. Pour through a fine-mesh sieve into a clean bowl; whisk in butter and vanilla. Cover with plastic, pressing it directly on surface of custard to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.

3. When custard is cool, arrange cake slices on a work surface. Spread one side thinly with jam. Line bottom of a glass trifle dish with 1/3 of pound cake slices, jam side up. Top with 1/3 of strawberries, and drizzle with 1/3 of triple sec. Spread with 1/3 of custard. Repeat layering until you have used all cake, berries, custard and triple sec, ending with custard. Refrigerate until ready to serve.

Light And Fluffy Cake Doughnuts

This recipe is very quick and easy to make. I have a donut pan, which is like a muffin pan, but has donut shaped holes rather than muffin shaped holes. These donuts are baked not fried, so they don't have so many calories. I mix up either a powdered sugar glaze or a chocolate icing to top these with. They can also be rolled in cinnamon and white sugar, but it doesn't stick very well.

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